Crispy Baked Falafel with Creamy Tahini Sauce and Fresh Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Falafel with Creamy Tahini Sauce and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Creamy Tahini Sauce and Fresh Greens

Savor these crispy baked falafel balls with a light coating of herbs and spices, paired with a velvety tahini sauce brightened by lemon. Fresh mixed greens, cucumber, and tomato add a refreshing crunch, while a dollop of creamy non-fat Greek yogurt ties the dish together in a wholesome, satisfying meal.

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NUTRITION

552kcal
Protein
33.7g
Fat
17.8g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

1/4 medium Onion (28g)

2 cloves Garlic (6g)

1/2 cup chopped Fresh Parsley (30g)

1 tsp Ground Cumin (2g)

1 tsp Ground Coriander (2g)

1/2 tsp Baking Powder (2g)

1/2 tsp Salt (3g)

1 tsp Olive Oil (5g)

1 tbsp Tahini Paste (15g)

1 tbsp Lemon Juice (15g)

2 cups Mixed Greens (85g)

1/2 cup sliced Cucumber (52g)

1/2 cup chopped Tomato (90g)

1/2 cup Non-Fat Greek Yogurt (120g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Drain and rinse the chickpeas, then add them to a food processor along with the onion, garlic, and fresh parsley. Pulse until roughly combined but not completely smooth; you want a bit of texture.

  • 3

    Add ground cumin, ground coriander, baking powder, salt, and olive oil to the mixture. Pulse again until everything is well distributed, but avoid over-processing to maintain a chunky texture.

  • 4

    Scoop the mixture into small patties or balls (about 3-4 per serving) and place them on the prepared baking sheet.

  • 5

    Bake the falafel for 20-25 minutes, flipping halfway through to ensure even crisping.

  • 6

    While the falafel bakes, whisk together tahini paste and lemon juice with a splash of water to achieve a smooth, drizzle-able consistency. Season lightly with a pinch of salt if desired.

  • 7

    Assemble a fresh salad by tossing the mixed greens with cucumber and tomato in a bowl.

  • 8

    Serve the crispy baked falafel atop the salad, drizzled with the tahini sauce, and add a side dollop of non-fat Greek yogurt for extra creaminess and protein.

Crispy Baked Falafel with Creamy Tahini Sauce and Fresh Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Falafel with Creamy Tahini Sauce and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Falafel with Creamy Tahini Sauce and Fresh Greens

Savor these crispy baked falafel balls with a light coating of herbs and spices, paired with a velvety tahini sauce brightened by lemon. Fresh mixed greens, cucumber, and tomato add a refreshing crunch, while a dollop of creamy non-fat Greek yogurt ties the dish together in a wholesome, satisfying meal.

NUTRITION

552kcal
Protein
33.7g
Fat
17.8g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

1/4 medium Onion (28g)

2 cloves Garlic (6g)

1/2 cup chopped Fresh Parsley (30g)

1 tsp Ground Cumin (2g)

1 tsp Ground Coriander (2g)

1/2 tsp Baking Powder (2g)

1/2 tsp Salt (3g)

1 tsp Olive Oil (5g)

1 tbsp Tahini Paste (15g)

1 tbsp Lemon Juice (15g)

2 cups Mixed Greens (85g)

1/2 cup sliced Cucumber (52g)

1/2 cup chopped Tomato (90g)

1/2 cup Non-Fat Greek Yogurt (120g)

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Drain and rinse the chickpeas, then add them to a food processor along with the onion, garlic, and fresh parsley. Pulse until roughly combined but not completely smooth; you want a bit of texture.

  • 3

    Add ground cumin, ground coriander, baking powder, salt, and olive oil to the mixture. Pulse again until everything is well distributed, but avoid over-processing to maintain a chunky texture.

  • 4

    Scoop the mixture into small patties or balls (about 3-4 per serving) and place them on the prepared baking sheet.

  • 5

    Bake the falafel for 20-25 minutes, flipping halfway through to ensure even crisping.

  • 6

    While the falafel bakes, whisk together tahini paste and lemon juice with a splash of water to achieve a smooth, drizzle-able consistency. Season lightly with a pinch of salt if desired.

  • 7

    Assemble a fresh salad by tossing the mixed greens with cucumber and tomato in a bowl.

  • 8

    Serve the crispy baked falafel atop the salad, drizzled with the tahini sauce, and add a side dollop of non-fat Greek yogurt for extra creaminess and protein.